If there's a problem with the mint julep, that problem may lie in the bourbon. That, after all, is the reason this refreshing and delicious cocktail is relegated to nights, weekends, and vacations—and the reason a responsible person can't start every day with one.

Bourbon can't be simply subtracted from the mint julep, because all that's left would be minty sugar water. But if the bourbon was replaced—say, with an upper such as cold-brew coffee—well, that'd be a good morning.

The idea is not as far fetched as it may seem. Dark, inky cold brew is a natural fit for floral herbs, because the herbs add a freshness, a distinctive flavor, a little levity.

And my favorite method for making an herbal cold brew mimics my favorite method of making a mint julep: I make a mint syrup with demerara sugar, muddle it with some mint in a cocktail shaker, add ice and cold brew, and shake until I've woken my neighbors.

What, you’re the kind of person that hits the snooze button? No worries—there’s a faster way. Muddle 8 to 10 leaves in the bottom of a glass with a pinch of sugar. Add ice and cold coffee, and you’ve still got a pretty minty take.

In both versions, a healthy handful of fresh mint sprigs stuffed into the glass at the very end is highly recommended. You drink with your nose, after all.

A note: When you muddle herbs—especially mint—resist the temptation to pulverize the leaves. You want to release the oils on the leaves, not make chimichurri. In fact, sometimes I don’t even use a muddler to muddle—a light smack with the hands works just as well.

Another note: Mint is not the only herb that plays nicely with coffee. Rosemary works. Lemon verbena works. Lavendar, thyme, tarragon? Adventurous but worth it. (Avoid parsley and cilantro, though.)

Final note: Herby iced coffee is delicious with milk and/or some bubbly. It can also take a splash of, yes, bourbon.